Coconut Cream Pie


  • 1 cup sweetened coconut
  • 3 cups half / half
  • 2 scrambled eggs
  • 3/4 C white sugar
  • 1/2 cCup flour
  • 1/4 tsp salt
  • 1 tsp vanilla
  • 1 (9-inch) pie crust, baked
  • 1 cup whop cream, frozen and thawed

Methods :

Heat oven to 350 degrees F (175 degrees Celsius).Spread the coconut on a baking sheet and bake, stirring occasionally, until golden brown, 5 minutes.

In  saucepan, combine half // half, eggs, sugar, flour and salt & mix well. Bring blend to a boil on low heat, stir constantly.

Removing skillet from heat & stir in 3/4 cup toast coconut & vanilla extract. Keep the rest of the coconut on top of the pie.

Pour the filling into the pie crust and let it cool until firm, about 4 hours.

Topping with whip topping & reserved coconut.

Enjoy !

See also  Crispy Pork Carnitas